Breakfast is the meal of the day where I want to eat a hearty almost meal, but there are always issues. Limited time, not wanting too heavy a meal like a real meal, but still substantial enough, and not a smoothie! Hah. We love savory breakfasts in my house, which range from Chickpea flour pancakes (Chilla), Oats hash, Tofu scrambles, Upma, frittata etc, to quick sandwiches with hummus and leftover veggies, or with panfried tofu + avocado+ tomato + cheese or creamy sauces (hollandaise , ranch), bean quesadillas or stuffed paratha flatbreads (Indian calzone).

Chickpea flour scrambles are another favorite which we make sometimes as an afterthought. I make a chickpea omelet with half the batter and then scramble up the next one, so we have both to share. This scramble is super easy. Cook up some veggies of choice. Add some spices if you wish. Blend up the chickpea flour batter and pour over the veggies. Cook for a few and scramble it up. You can also mix the cooked veggies into the batter and cook the batter on your pancake skillet to make an omelet. Break up the omelet when almost done for a scramble. Use other batters such as the lentil batter from this frittata for variation. You can also use chickpea flour tofu to make the scramble. Oh and I made a video of the recipe too.

Yes I made a Video! Choose the quality in settings to watch at high quality 🙂 It is my first attempt at video-ing and wow it takes time to make videos and then hours to edit them! Any video volunteers out there who want to make videos of my recipes? Or just drop me some tips on easy editing software options or any suggestions.

Troubleshoot: If the mixture sticks too much to the skillet, you need to a pancake only skillet or a newer non stick skillet. I use Cuisinart green gourmet PFOA PFOE free pans which work great for the scramble. Cast iron would work well too. Skillets that are often used to make veggie stir frys tend to not work well for batter type dishes like chickpea batter omelets, pancakes, scrambles, as the batter sticks to the pans.

Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. When doubling the recipe, use a tbsp or so less water.

2 tbsp each of asparagus, green bell pepper, zucchini or other veggies.

½ green chile

2 tbsp chopped red bell pepper or tomato

cilantro and black pepper for garnish

Instructions

Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.

Heat ½ tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.

Add veggies, chile and cook for another 2 mins.

Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.

Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle ½ tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.

Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.

Notes

Make this into an omelet: Cook the veggies and mix into the chickpea flour batter. Heat your pancake skillet over medium heat. Add oil, spread and add the chickpea flour batter. Cook until set ( 4 to 6 minutes), flip and cook a few minutes longer. Or break the pancake into small pieces like a scramble.

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Comments

I’ve done scrambled tofu many times and did use chickpea flour in pancakes but this is something new to me! Taking into consideration the amount of protein chickpea flour contain (22.4g/100g) it might be actually a morning alternative worth to try.

This is such a lovely recipe. Chickpea flour is something to to me as well. Thank you, Richa! My daughter is a vegan and loved it!! I’ve made this several times and used different veggies each time. I always double it. A “go-to” recipe in our house.

Now I REALLY REALLY want to buy chickpea/garbanzo bean flour! UGH, there are just way too many recipes to get creative with them! This looks SO good. I love the color of the veggies and the tips with the kitchenware!

Hi Nicky,
You can use either of chickpea flour or gram flour whichever is available. Nutritional yeast is inactive yeast which adds a cheese like flavor. You can omit that. You can also omit the Indian black salt (which might be available in Indian stores or online).

I was googling a smoothie idea and a picture of this recipe popped up. After reading it I knew I had to try it! Ever since I started using aquafaba in my baked goods I have wondered if it could also be used to make an omelette. ( I was always afraid to try though. I’m sure it would be a runny mess. ) Leave it to you to come up with a wonderful recipe using chickpea flour!
This scramble was really delicious, and I’m so happy it has healthy protein and fiber. Thank you for taking the time and effort to make a video also. It helped me know my batter was too thick so I added some vegetable stock until it looked like yours. I added a ton of all my favorite veggies, and since I didn’t have the Indian spice, I used smoked paprika , dashes of Cayenne pepper and chili powder, along with onion and garlic powder, salt and pepper. So dang tasty! Even my non-vegan, picky husband said it was delicious. Many thanks for sharing this terrific recipe, Richa!

Thank you for this and all of your other amazing recipes! I haven’t tried this one yet, but when i’ve used chickpea flour to make quiche in the past, the resulting texture is always more paste-like. I’m confused because other people say that the texture is light, fluffy and egg-like. So I’m not sure if I’m doing something wrong or if I’m just expecting too much? Are there different types of chickpea flour? Could it be that I’m using the wrong one?

it depends on the recipe, the ratio of liquid to flour and how it is used.In the scramble, it gels up a bit and after being taking off heat, it sets to stiff scramble state in a minute or so. If there is less liquid in the quiche, then the mixture will eventually set into a stiff jelly like state. Usually a quiche might have tofu or other ingredients which might keep it more pasty.

yes, add lightly cooked vegetables and mix in the batter. you might need double batter for a pie dish. Pour and even it out. Bake until the center is not liquid. Brush olive oil on top in the last 2 minutes to crisp the top and keep the inside moist.

This turned out great! I doubled the recipe as you suggested and added in broccoli, spinach, and tomatoes. I also added in a thin pie crust which a pre-baked a bit. My whole family loved it (even the non-vegans!).

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